Heat a medium skillet over low to medium heat. If you're not using a non-stick skillet, add a little butter or oil to prevent sticking. Allow the pan to warm up while you prepare the pancake batter.

In a large bowl, combine the eggs, high-protein pancake mix, and pumpkin puree (or other mashed squash filling). Stir thoroughly until the batter is smooth and fully combined. If the batter seems too thin after adding 3/4 cup pancake mix, add up to 1/4 cup more to reach your desired thickness. I like a slightly thicker batter for fluffier pancakes.

Pour about 1/3 cup of the pancake batter for each pancake onto the preheated skillet. Let the pancakes cook for 2-3 minutes, or until you see bubbles forming on the uncooked side. This ensures that the pancakes will be easy to flip.

Carefully flip each pancake and cook for another 1-2 minutes, or until the underside is golden brown. Transfer cooked pancakes to a plate and repeat until all the batter has been used up. I recommend keeping cooked pancakes warm in a low oven while you finish the batch.